- Slice the aubergines lengthways into approximately 5mm slices and fry them in a lightly greased frying pan (use kitchen paper to grease the pan) until the aubergine slices are a lovely golden brown colour. Sprinkle the slightly crispy golden brown slices with salt and pepper and place them on a piece of kitchen paper.
- If the slices of aubergine are very wide, cut them in half lengthways. Place the slices of fried aubergine next to one another, spread them with goats’ cheese and sprinkle a few pieces of finely chopped dried apricot on top. Drizzle a little bit of honey over the slices. Finely chop some of the chives and add them to the honey, then roll up the slices of aubergine enclosing the filling in the middle.
- Tie a chive around each aubergine roll to hold it in place, then stand the roll upright on an amuse spoon.